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Sunday, September 30, 2012

A little over a week ago, a recipe for mushroom salsa inundated the food blogs I read. It was here. It was there. It was everywhere I looked. I had to try it.

I had just bought four top sirloin filets and I knew exactly what I was going to do with them. Top sirloin filet are one of the "extra lean" cuts off beef with less than 5 grams of fat. They resemble beef tenderloin but they are a little less tender, more flavorful, and about half the price. I cook them the same way I do filet mignon.

Heat wine, pepper, and stock in a saute pan over medium heat until it reduces volume by half (about 10 minutes).

Once reduced, slowly whisk in the cream. Add the flour butter mix in small amounts (1/2 tsp) while whisking frequently. Simmer until thickened. Taste for seasoning and add salt IF needed. It took right at 20 minutes from start to finish for the sauce. Keep warm.

Preheat a charcoal grill to 500f. Make sure your grates are clean and lightly oiled.

Season filet with salt and pepper just immediately before putting them on the grill.

Grill the filet to 125f for medium rare, about 4 minutes per side. Rotate the steaks a quarter turn on each side to get nice grill marks.

Allow filet to rest 5 minutes after taking them off the grill.

Serve steak on a bed of the mushroom salsa and top with the sauce marsala. I used a ring mold to shape the salsa.

The idea of a mushroom salsa seemed weird but it totally worked with this steak. The sauce marsala had a sweetness to it that was balanced out by the black pepper. The fingerling potatoes were just seasoned with salt, pepper, and oregano and roasted. Alexis loved it all.

My baby bellas were HUGE. More like teenaged bellas.

The netting helps them hold their shape. I cook the filet with the netting on and cut it off afterward.

Grilling away on the Craycort grates.

Like beef tenderloin, top sirloin filet are best served rare to medium rare.

I hope I can find top sirloin like that. Maybe I've just not been looking. It would be wonderful to have a less expensive option. And yes, that darn salsa was EV-er-y-where. Wish I had tried mine with steak. Thanks for the link Chris.

teenage bellas...ha ha ha. I love seeing the mushroom salsa on this dish- I think it would be amazing with steak and that will be my next go at it. Plus, that steak!! Amazing. That meal would make me a happy "girl". =)

I completely missed the mushroom salsa craze; that's what happens when you get so car behind and aren't keepin' up with the blogging buddies, I guess. The marsala sauce, though, is what I hear calling me. Gonna have to keep dreaming of that one, of course! But it certainly sounds luxurious ....

Mushroom Salsa? Sirloin Filets? I love it when you talk dirty to us! Gotta admit, never heard of either, but if I can find the filets I'll make them for the game tonight...they would make the mister so happy that he wouldn't have any need for an alcohol enema!!!! WTH!?!?

Those are indeed a mighty pretty tower of power. I usually ban the tenderloin filet at my house. I know people like it, but I am always disappointed. This might be the answer. If I served these most people would not know the difference. They'd just wonder how I got filet mignon to taste so meaty! GREG

Oh holy heck that photo is pure amazingness! I never knew sirloin filets looked like that! I much prefer filet mignons but man you make sirloin look tasty. Your teenage bellas are cute too :) Everything about this is beautiful. Steak, mushroom salsa, and marsala sauce?! Can you come to my house and whip this up for me? :)